Heat the oil in a saucepan over medium heat.
Add the onion and spices, and sauté for 5-6min. Add the garlic, and cook for 1 or 2 minutes, stirring regularly so that the garlic pulp does not burn.
Add the tomato puree and water. Mix well to dilute the tomato, then add the maple syrup, the two vinegars, the Worcestershire sauce and the whisky.
Lower the heat to a simmer, cover and simmer for 45 minutes over low heat. Remember to stir from time to time so that the sauce does not stick to the bottom of the pan.
Once cooked, mix the sauce. Store it in an airtight container in the refrigerator.